Apricots Cooked In Wine - {Albicocche Cotte Al Vino}

By á-170456

Ingredients

• 1 1/4 pounds fresh apricots washed, stemmed, cut in half, and pitted
• 2 cups dry white wine (such as chardonnay)
• 1/2 cup sugar
• 1 piece vanilla bean - (5" long)
• 2 sprigs fresh basil leaves - (to 3)

Details

Servings 4

Preparation

Step 1

Heat the wine in a 10- by 2-inch deep saute pan. Stir in the sugar and cook gently until the sugar dissolves. Add the vanilla bean and the apricots cut-side down in a single layer in the pan. Lower the heat and simmer the apricots for about 4 minutes. Do not overcook them or they will turn mushy and not hold their shape.

With a slotted spoon remove the apricots to a serving bowl. Continue cooking the wine for about 10 minutes, or until it is slightly syrupy. Remove the vanilla bean and pour the syrup over the apricots. Add the basil leaves. Let the apricots cool to room temperature before serving.

Note: The apricots can be made ahead and kept in the refrigerator for a week.

Did you know that cutting a whole apricot along the side where there is an indentation line and then twisting the fruit will result in two perfect halves?

This recipe yields 4 to 6 servings.